Fusilli with chirlas

Fusilli con chirlas

Dishes with pasta are welcome in all homes and if the variation is in taste, this recipe has a taste of the sea, some fusilli with chirlas and a very fresh and Mediterranean touch, basil. While we cook the tomato sauce, the chirlas will release their juice, leaving a very marine flavor.

  • 500 gr of chirlas
  • 300 gr of fusilli or the pasta you prefer
  • 100 g fried tomato sauce
  • 1⁄2 glass of sherry
  • 1⁄2 tablespoon/c of ​​sweet paprika from La Vera
  • 2 cloves of garlic
  • 5-6 chopped fresh basil leaves.
  • Olive oil
  • Salt and pepper
Fusilli-with-chirlas-(10)photoshopmonix Preparation:
  1. Soak the chirlas in a bowl with cold, salty water for a while to remove all traces of sand. Drain the water carefully and rinse the chirlas with cold water.
  2. Peel and cut the garlic into slices , put it in a 28 cm Monix way it won't burn, mix and put the pan back on the heat along with the tomato sauce and sherry. Let the sauce mix a little and adjust the salt and pepper. Reserve.
  3. In the Monix Optima 16 cm steel pot we are going to cook the pasta with plenty of salted water. We will boil the pasta according to the manufacturer's instructions. Drain and refresh the pasta with cold water to stop the cooking.
  4. Put the pan back on the heat and add the chirlas to the tomato sauce over low heat, stirring so that the chirlas open, we can also put a lid on the pan so they open more easily. Discard any that have not been opened.
  5. Pour the pasta into the pan and mix carefully so that all the pasta is well infused with the seafood flavor.
  6. Finally add the chopped basil and serve immediately.
Photographs and recipe by Silvia .

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